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Fulltext Differences in chemical components and antioxidant-related substances in virgin coconut oil from coconut hybrids and their parents

Arlee, R., Suanphairoch, S., Pakdeechanuan, P.

International Food Research Journal, 2013;20(5):0-0.
MyJurnal

Chumphon Horticultural Research Centre (CHRC) is Thailand’s main coconut research unit. CHRC has developed three coconut cultivars: Sawi Hybrid No. 1 (Malayan Yellow Dwarf x West African Tall: MYD x WAT), Chumphon Hybrid No. 60 (Thai Tall: THT x WAT) and Chumphon Hybrid No. 2 (MYD x THT). This study compared some chemical components in virgin coconut oil (VCO) from coconut hybrids with their parents. The VCO was extracted by cold pressing and fermentation methods, and was analyzed for fatty acid profiles, triacylglycerol profile, acid value, tocopherol content, total phenolic content, and antioxidant activity against DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals. The findings showed that hybrids contained lauric acid ranging from 46.63 to 48.34% of total fatty acid. Chumphon 60 had the highest lauric acid content, 48.34% of total fatty acids, which was not significantly different (p > 0.05) from that of the parents. In contrast, the cultivars from MYD, Sawi 1 and Chumphon 2, had significantly greater lauric acid content than the parent MYD (p ≤ 0.05). Cold pressing and fermentation provided an oil extraction yield of 25 and 20%, respectively. The proportions of lauric acid in VCO from these two methods were not significantly different (p > 0.05), but the cold pressing method resulted in higher tocopherol content (p ≤ 0.05). The VCO of Chumphon 60 from the cold pressed method had tocopherol content close to that of the parent WAT (p > 0.05) but significantly higher than that of the other parent THT (p ≤ 0.05). In addition, it contained the highest total phenolic contents among the three cultivars, 57.89 mg GAE/100 g oil, leading to antioxidant activity with a low EC50 of 0.53 mg GAE/ml. Overall, the hybrid of WAT x THT, Chumphon 60, was outstanding among the cultivars; it had the highest levels of lauric acid, total phenolic compounds, and antioxidant activity.

Matched MeSH terms: Fermentation
Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production

Ab Kadir S, Wan-Mohtar WA, Mohammad R, Abdul Halim Lim S, Sabo Mohammed A, Saari N

J Ind Microbiol Biotechnol, 2016 Oct;43(10):1387-95.
PMID: 27541157 DOI: 10.1007/s10295-016-1828-5

In this study, four selected commercial strains of Aspergillus oryzae were collected from soy sauce koji. These A. oryzae strains designated as NSK, NSZ, NSJ and NST shared similar morphological characteristics with the reference strain (A. oryzae FRR 1675) which confirmed them as A. oryzae species. They were further evaluated for their ability to produce γ-aminobutyric acid (GABA) by cultivating the spore suspension in a broth medium containing 0.4 % (w/v) of glutamic acid as a substrate for GABA production. The results showed that these strains were capable of producing GABA; however, the concentrations differed significantly (P

Matched MeSH terms: Fermentation
Fulltext Kinetic modelling of ethanol fermentation process using cassava (Manihot esculenta) starch as carbon source

Low, C.Y., Hii, S.L., Leong, L.K., Yim, Y.Y., Tan, H.W.

ASM Science Journal, 2012;6(1):61-66.
MyJurnal

Cassava starch was used as feedstock for production of bioethanol by Saccharomyces cerevisiae. The cassava starch was hydrolyzed using commercial α-amylase and glucoamylase enzymes followed by a batch ethanol fermentation process using saccharified starch slurry. By using 110 g/L of reducing sugar from saccharified starch slurry, the ethanol yield was promising with maximum ethanol concentration of 20.6 g/L recorded after 55 hours of cultivation process. Three different models - the Logistic model, Luedeking-Piret-like equation and Gompertz equation - were used to characterize and explain the cell growth, reducing sugar consumption and production formation, respectively. The kinetic parameters were estimated by fitting the experimental data to the proposed models using non-linear regression analysis. The correlation coefficient r2 values for the Logistic model, Luedeking-Piret-like equation and the Gompertz equation were 0.994, 0.996 and 0.990, respectively. The high correlation coefficient values indicate that the proposed models were able to describe the ethanol fermentation process.

Matched MeSH terms: Fermentation
Fulltext Biohydrogen production by local isolate of Clostridium Butyricum: initial nutrients optimization study

Mohd. Sanusi Che Kadir, Jamaliah Md. Jahim, Nurina Anuar, Mohd. Sobri Takrif, Zahira Yaakub

Pertanika Journal of Science & Technology, 2009;17(2):-.
MyJurnal

In this study, an anaerobic mesophilic bacterial strain, namely Clostridium butyricum KBH1, was isolated from a natural source. This strain grew well and produced biogas with an average hydrogen concentration of 60% (v/v) in the Reinforced Clostridial Media (RCM). To study the basic nutrient requirements, three main nutrients namely peptone (Pep), yeast extracts (Yes) and glucose (Glu) were chosen as factors, using an experimental design. The experiments were run according to 23 Full Factorial Design, followed by the Response Surface Method (RSM). The fermentation was performed in 30 ml serum bottles with 20 ml working volume in a sterile and anaerobic condition at 37°C with 5% inoculums. The results from the Analysis of Variance (ANOVA) for the factorial design showed that all the three factors had significantly affected the gas production by the C. butyricum. The response surface plot of the gas production by C. butyricum showed that the gas production could be enhanced by increasing peptone and yeast extract concentrations up to 15 g/l and 24 g/l respectively, without showing any substrate inhibition. Meanwhile, the glucose concentration showed an optimum at the middle point (8 g/l) with possible substrate inhibition at a high concentration (12 g/l). The total biogas production could be correlated to the three factors, using the quadratic equation: Gas =0.17 + 7.11Glu - 0.02Pep + 0.77Yes - 0.53Glu2 + 0.09Glu*Pep. The experimental results showed that the strain could grow well in substrate with high organic nitrogen content such as POME and might be not suitable for substrate with high sugar content due to substrate inhibition.

Matched MeSH terms: Fermentation
Fulltext Response of Streptococcus Zooepidemicus to oxidative stress in hyaluronic acid fermentation

Mashitah, M.D., Masitah, H., Ramachandran, K.B.

Pertanika Journal of Science & Technology, 2009;17(1):-.
MyJurnal

Streptococcus zooepidemicus (SZ) is an aerotolerant bacteria and its ability to survive under reactive oxidant raises the question of the existence of a defense system against oxidative stress. As a characteristic of lactic acid bacteria, Streptococcus lacks an ordinary anti-oxidative stress enzyme, catalases and an electron transport chain. Whether this bacterium resists oxidative stress prior to an exposure to a higher level of an oxidizing agent H2O2 in hyaluronic acid fermentation is not known. This paper describes that Streptococcus cells, once treated with lower concentrations of H2O2 (i.e. 0.25, 0.50 and 1.0 mM) at least, were prepared for a subsequent higher concentrations of H2O2 such as 20.5 and 100 mM. At low concentrations (i.e. 0.25, 0.50 and 1.0 mM), H2O2 was found to act as a stimulant for HA synthesis, but it became toxic if presented at a very high level (100 mM H2O2). The highest HA yield to glucose consumed (YHAtotal/glu) was 0.017 gg-1 for the cells pre-treated with 0 mM of H2O2, and then exposed to 20.5 mM H2O2. Thus, this implied that this bacteria might possess a defense mechanism against oxidative stress and that this system was inducible.

Matched MeSH terms: Fermentation
Fulltext Hypoglycaemic properties of Malaysian cocoa (Theobroma cacao) polyphenols-rich extract

Ruzaidi, A., Abbe Maleyki, Amin, I., Nawalyah, A.G., Muhajir, H., Pauliena, M.B.S.M., et al.

International Food Research Journal, 2008;15(3):305-312.
MyJurnal

The objective of the study was to investigate the hypoglycaemic properties of Malaysian cocoa (Theobroma cacao) polyphenols extract in-vivo and insulin sensitivity in-vitro. Cocoa extract (CE) (containing 190 - 286 mg total polyphenol per gram extract) was prepared from fermented and roasted (140°C, 20 min) beans by extracting with 80% ethanol in the ratio of 1 to 10. For the in-vivo study, the CE was administered in three dosages (1%, 2%, and 3%) to groups of normal and diabetic rats for a period of 4 weeks by forcefeeding. Results showed that dosages of 1% and 3% CE significantly reduced (p < 0.05) plasma glucose levels in the diabetic rats. An in-vitro study (BRIN-BD11 cell lines) was used to evaluate the effect of CE on insulinsensitivity. The results demonstrated that CE at a concentration of 0.1 mg/ml significantly increased (p < 0.05) insulin level compared to the control. The results of this study showed that Malaysian cocoa polyphenol extract have the potential of being an insulin-mimetic agent. Further studies are on-going to elucidate the underlying mechanisms of polyphenols present in CE that contribute to the reduction of plasma glucose levels and insulin mimicking activity.

Matched MeSH terms: Fermentation
Fulltext Determination of volatile compounds in fresh and fermented Nipa sap (Nypa fruticans) using static headspace gas chromatography-mass spectrometry (GC-MS)

Nur Aimi, R., Abu Bakar, F., Dzulkifly, M.H.

International Food Research Journal, 2013;20(1):369-376.
MyJurnal

Nipa sap or air nira is a sweet natural beverage obtained from a type of palm tree, Nypa fruticans.
It is readily and spontaneously fermented resulting in the development of alcoholic fermentation products. Objective of this study is to determine the volatile compounds (VOCs) responsible for the aroma in fresh and fermented nipa sap. The sap was left for natural fermentation at 30ºC for 63 days. VOCs of the sap were analysed using static headspace gas chromatography-mass spectrometry (GC-MS). Fresh nipa sap contained ethanol (83.43%), diacetyl (0.59%), and esters
(15.97%). Fermented nipa sap contained alcohols (91.16 – 98.29%), esters (1.18 – 8.14%), acetoin (0.02 – 0.7%), diacetyl (0.04 – 0.06%), and acetic acid (0.13 – 0.68%). Concentration of ethanol in fresh nipa sap increased from 0.11% (v/v) to 6.63% (v/v) during the fermentation, and slightly decreased to 5.73% (v/v) at day 63. No higher alcohols were detected in the fresh nipa sap. Concentration of 1-propanol and 2-methylpropanol were constant throughout the fermentation with average of 0.004 to 0.006% (v/v) and 0.0001 to 0.0009% (v/v), respectively. 3-methylbutanol increased during the fermentation process. The highest concentration (0.001% v/v) was recorded at day 35. This study has shown differences in VOCs types between fresh and fermented nipa sap.

Matched MeSH terms: Fermentation
Fulltext Effect of Ganoderma lucidum polysaccharides on the growth of Bifidobacterium spp. as assessed using Real-time PCR

Yamin, S., Shuhaimi, M., Arbakariya, A., Khalilah, A. K., Anas, O., Yazid, A. M., et al.

International Food Research Journal, 2012;19(3):1199-1205.
MyJurnal

The use of component from Ganoderma lucidum as prebiotic source is interesting as the G. lucidum itself was known for more than a decade in the traditional Chinese medicine. In this work, Ganoderma lucidum crude polysaccharides (GLCP) and Polysaccharide-fraction number 2 (PF-2) were used as carbon sources in the fermentation with Bifidobacterium sp. The results showed the potential of prebiotic effect of the G. lucidum extract in batch-culture fermentation based on increment in the growth of bacteria used (0.4 – 1.5 log10 CFU/mL) after 18h fermentation. Fermentation was further done using faecal materials as bacterial inocula and bacterial growth changes were examined using real-time PCR. The results showed the ability of GLCP and PF-2 to support the growth of Bifidobacterium genus with 0.3 and 0.7 log10 cells/ml increased, respectively. Interestingly, Lactobacillus which is known as beneficial bacterial genus also showed growth increment with 0.7 and 1 log10 cells/ml increased. The competition for carbon sources thus inhibits the growth of potentially harmful genus, Salmonella (0.3 and 0.5 log10 cells/ml) in comparison to the control.

Matched MeSH terms: Fermentation
Cannabinoid CB1 receptor binding and acetylcholinesterase inhibitory activity of Sceletium tortuosum L.

Lubbe, A., Khatib, A., Yuliana, N.D., Jinap, S., Verpoorte, R.

International Food Research Journal, 2010;17(2):349-355.
MyJurnal

The whole plant extract of plant Sceletium tortuosum, plant native to South Africa, has been known
traditionally to have mood enhancing and stimulant properties. These properties have been confirmed before by proving serotonin-uptake inhibition activity. A further confirmation by using CB1 receptor binding assay has been performed in this study. The unfermented alkaloid extract was proved to posses a higher activity to bind CB1 receptor compared to that of the fermented one. GC-MS analysis confirmed that unfermented alkoloid extract contain more alkaloids than the fermented one. The ethanol extract was also more active than the fermented one, suggesting that non-alkaloid compounds in this extract could posses this activity. An additional test to check wether this extract can improve cognitive function and memory was performed by acetylcholinesterase inhibitory assay. Both fermented and unfermented alkaloid extracts could inhibit acetylcholinesterase with IC50 being 0.303 mg/ml and 0.330 mg/ml, respectively. However, the major alkaloid in the extract, mesembrine, did not show inhibition of the enzyme. A TLC based test proved that other alkaloids in the extract were responsible to the activity.

Matched MeSH terms: Fermentation
Fulltext Microstructure and physical properties of microbial cellulose produced during fermentation of black tea broth (Kombucha). II.

Goh, W.N., Rosma, A., Kaur, B., Fazilah, A., Karim, A.A., Rajeev Bhat

International Food Research Journal, 2012;19(1):153-158.
MyJurnal

In this study, we evaluated and characterized microbial cellulose produced from Kombucha after eighth day of fermentation by employing SEM, FTIR, X-ray diffractometry, adsorption isotherm, and by measuring the swelling properties. Results on SEM revealed microbial cellulose layer to be composed of a compact cellulose ultrafine network like structure. FTIR spectra showed the presence of a characteristic region of anomeric carbons (960 – 730 cm-1), wherein a band at 891.59 cm-1 confirmed the presence of β, 1-4 linkages. Results of FTIR spectra also showed microbial cellulose to be free from contaminants such as lignin or hemicellulose, which are often present in plant cellulose. X-ray diffraction studies exhibited the overall degree of crystallinity index for MCC to be slightly lower than that of microbial cellulose. Results on swelling properties indicated microbial cellulose to possess higher fiber liquid retention values (10-160%) compared to commercial MCC (5-70%). The adsorption isotherm curves showed similarities between microbial cellulose with that of pure crystalline substance. Overall, results obtained in this study were comparable with the commercial microcrystalline cellulose, indicating that the process developed by us can be explored industrially on a pilot scale.

Matched MeSH terms: Fermentation
Fulltext Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas

Ibrahim, N.A., Mustafa, S., Ismail, A.

International Food Research Journal, 2014;21(4):1483-1488.
MyJurnal

This study evaluated and compared the antioxidant capacity between freshly prepared and lactic fermented Malaysian herbal teas. Herbal teas are rich in antioxidants. Fermentation has been known to be the oldest and cost effective method with the ability to preserve or improve food nutritional qualities. Information on the antioxidant capacity of lactic fermented food or beverage is still lacking. Hence, the objective of this study is to determine the changes in the antioxidant properties of Malaysian herbal teas after being subjected to lactic fermentation. Commercially available local herbal teas were used for this study. Herbal teas such as “Allspice”, “Scaphium”, “Gora” and “Cinnamon” were purchased from the local store in Malaysia and were subjected to 24-hour lactic fermentation. Lactic fermented herbal teas were analyzed for their total phenolic, total flavonoid and antioxidant properties via DPPH, FRAP, and β-carotene linoleate bleaching assay. All lactic fermented herbal teas exhibited higher phenolic contents, flavonoid contents and antioxidant properties compared to the freshly-prepared herbal teas with majority showing significant changes (p < 0.05) in FRAP and β-carotene bleaching assay. Lactic fermented herbal teas also showed an increase in antioxidant capacity in DPPH assay, however non-significant changes were observed.

Matched MeSH terms: Fermentation
Fulltext Saliva pH changes in patients with high and low caries risk after consuming organic (sucrose) and non-organic (maltitol) sugar

Widowati, W., Akbar, S.H., Tin, M.H.

International Medical Journal Malaysia, 2013;12(2):15-21.
MyJurnal

Enamel demineralization is associated with decrease in saliva pH due to fermentation of sugar by oral commensal. Thus, exploring the changing pattern of saliva pH is meaningful in dental caries prevention. The aim of this study was to compare the changing pattern of saliva pH after consuming different types of sweeteners (sucrose and maltitol). Methods: It was a case-control study involving 14 male patients attending IIUM dental clinic who were selected with the intention of getting seven patients with high caries risk ( DMFT ≥6) and seven patients with low caries risk (DMFT ≤3) with initial saliva pH interval of 6.5 to7.5. Patients were asked to consume snacks containing 8 gram sucrose and 8 gram maltitol as sweeteners. The changing pH values of the saliva were measured by Waterproof pHTestr 10BNC (Oakton, Vernon Hills, USA) seven times consecutively at 0 (before snack consumption), and at 5, 10, 15, 20, 30 and 60 minutes after snack consumption. The pH values of saliva of patients with low and high caries risk after consuming sucrose and maltitol were statistically analized by using Anova and Tukey-HSD tests at α = 0.05. Result: There were significant differences in saliva pH changes between low-risk group and high-risk group after consuming sucrose and maltitol. Conclusion: The changing patterns of saliva pH in high-risk patients were lower than those of low-risk patients after consuming two types of snacks containing sucrose and maltitol.

Matched MeSH terms: Fermentation
Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4

Arief II, Afiyah DN, Wulandari Z, Budiman C

J Food Sci, 2016 Nov;81(11):M2761-M2769.
PMID: 27712046 DOI: 10.1111/1750-3841.13509

Probiotics may be used to enhance the functionality and nutritional values of fermented sausages. This study aims to evaluate the physicochemical and sensory properties of beef sausages fermented by lactic acid bacteria of Lactobacillus plantarum IIA-2C12 and L. acidophilus IIA-2B4. These strains were isolated from beef cattle and have shown to display probiotic features. While the nutrient contents were not affected by the probiotics, the pH, texture, and color varied among the sausages. Further analysis on fatty acids showed different profiles of saturated (C14:0, C17:0, and C20:0) and unsaturated (C14:1, C18:1n9c, C18:2n6c, and C22:6n3) fatty acids in sausages with probiotics. Gas chromatography-mass spectrometry further revealed some flavor development compounds including acid, alcohols, aldehydes, aromatic, ketones, sulfur, hydrocarbons and terpenes, varied among the sausages. Hedonic test showed no difference in the preference toward aroma, texture, and color for untrained panelists.

Matched MeSH terms: Fermentation
Fulltext Fermented Brown Rice Flour as Functional Food Ingredient

Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M

Foods, 2014 Feb 12;3(1):149-159.
PMID: 28234309 DOI: 10.3390/foods3010149

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

Matched MeSH terms: Fermentation
Pilot scale production of poly(3-hydroxybutyrate-co-4-hydroxybutyrate) biopolymers with high molecular weight and elastomeric properties

Huong KH, Azuraini MJ, Aziz NA, Amirul AA

J Biosci Bioeng, 2017 Jul;124(1):76-83.
PMID: 28457658 DOI: 10.1016/j.jbiosc.2017.02.003

Poly(3-hydroxybutyrate-co-4-hydroxybutyrate) [(P(3HB-co-4HB)] copolymer receives attention as next generation biomaterial in medical application. However, the exploitation of the copolymer is still constrained since such copolymer has not yet successfully been performed in industrial scale production. In this work, we intended to establish pilot production system of the copolymer retaining the copolymer quality which has recently discovered to have novel characteristic from lab scale fermentation. An increase of agitation speed has significantly improved the copolymer accumulation efficiency by minimizing the utilization of substrates towards cell growth components. This is evidenced by a drastic increase of PHA content from 28 wt% to 63 wt% and PHA concentration from 3.1 g/L to 6.5 g/L but accompanied by the reduction of residual biomass from 8.0 g/L to 3.8 g/L. Besides, fermentations at lower agitation and aeration have resulted in reduced molecular weight and mechanical strength of the copolymer, suggesting the role of sufficient oxygen supply efficiency in improving the properties of the resulting copolymers. The KLa-based scale-up fermentation was performed successfully in maintaining the yield and the quality of the copolymers produced without a drastic fluctuation. This suggests that the scale-up based on the KLa values supported the fermentation system of P(3HB-co-4HB) copolymer production in single-stage using mixed-substrate cultivation strategy.

Matched MeSH terms: Fermentation
Fulltext A New Model of Alcoholic Fermentation under a Byproduct Inhibitory Effect

Zentou H, Zainal Abidin Z, Yunus R, Awang Biak DR, Abdullah Issa M, Yahaya Pudza M

ACS Omega, 2021 Feb 16;6(6):4137-4146.
PMID: 33644536 DOI: 10.1021/acsomega.0c04025

Despite the advantages of continuous fermentation whereby ethanol is selectively removed from the fermenting broth to reduce the end-product inhibition, this process can concentrate minor secondary products to the point where they become toxic to the yeast. This study aims to develop a new mathematical model do describe the inhibitory effect of byproducts on alcoholic fermentation including glycerol, lactic acid, acetic acid, and succinic acid, which were reported as major byproducts during batch alcoholic fermentation. The accumulation of these byproducts during the different stages of batch fermentation has been quantified. The yields of total byproducts, glycerol, acetic acid, and succinic acid per gram of glucose were 0.0442, 0.023, 0.0155, and 0.0054, respectively. It was found that the concentration of these byproducts linearly increases with the increase in glucose concentration in the range of 25-250 g/L. The results have also showed that byproduct concentration has a significant inhibitory effect on specific growth coefficient (μ) whereas no effect was observed on the half-velocity constant (Ks). A new mathematical model of alcoholic fermentation was developed considering the byproduct inhibitory effect, which showed a good performance and more accuracy compared to the classical Monod model.

Matched MeSH terms: Fermentation
Fulltext Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

Lasekan O, Dabaj F, Muniandy M, Juhari NH, Lasekan A

BMC Chem, 2021 Mar 13;15(1):16.
PMID: 33714268 DOI: 10.1186/s13065-021-00743-4

BACKGROUND: To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified by stable isotope dilution and analyzed by odor activity values (OAVs) respectively.
RESULTS: Findings revealed 40 aroma-active compounds with flavor dilution (FD) factor ranges of 2-1024. Of these, 22 compounds (FD ≥ 16) were quantified by stable isotope dilution assays (SIDA). Subsequent analysis of the 22 compounds by odor activity values (OAVs) revealed 14 compounds with OAVs ≥ 1 and the highest concentrations were obtained for 2,3-butanedione, 2-phenylethanol, 3-methylbutanal and acetoin respectively. Two recombination models of the bagels (i.e. 24 h and 48 h bagels) showed similarity to the corresponding bagels. Omission tests confirmed that 2,3-butanedione (buttery), acetoin (buttery), 2-acetyl-1-pyrroline (roasty), 5-methyl-2-furanmethanol (bread-like), (Z)-4-heptenal (biscuit-like) and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, were the key aroma compounds. Additionally, acetic acid, butanoic acid, 2-phenylethanol (honey-like), 3-methylbutanoic acid, 2/3-methylbutanal, vanillin, 3-methylbutanol, methional were also important odorants of the bagel.
CONCLUSION: Whilst the long, cold fermented bagels exhibited roasty, malty, buttery, baked potato-like, smoky and biscuit-like notes, the control bagels produced similar but less intense odor notes.

Matched MeSH terms: Fermentation
Fulltext Physicochemical properties of rambutan (Nephelium lappaceum L.) seed during natural fermentation of the whole peeled fruit

Chai, K. F., Adzahan, N. M., Karim, R., Rukayadi, Y., Ghazali, H. M.

International Food Research Journal, 2020;27(3):397-407.
MyJurnal

A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fer- mentation into other food products and ingredients. Hence, the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermentation for ten days at 30°C. The environmental temperature, relative humidity, internal and external temperatures of the fermentation mass were measured daily. After ten days of fermentation, the seeds had higher cut test score (867.5), fermentation index (1.527), and a* value (8.20 for non-dried seeds and
9.93 for dried seeds), and lower L* (51.90 for non-dried seeds and 49.22 for dried seeds) and b* (30.52 for non-dried seeds and 30.12 for dried seeds) values; as compared to the non-fer- mented seeds (cut test score, 0.0; fermentation index, 0.856; L*, a*, and b* values, 64.52, 2.25, and 42.07 for non-dried seeds, respectively, and 61.03, 3.23 and 36.70 for dried seeds, respectively). During this time, pH, total soluble solids, fructose, glucose, sucrose, citric acid, and tartaric acid contents of the seeds decreased by 46, 44, 59, 61, 100, 85, and 100%, respec- tively, while the titratable acidity, lactic acid, acetic acid, and ascorbic acid contents of the seeds increased by 5.5, 7.8, 6.0, and 2.2-fold, respectively. Results showed that eight days of fermentation are adequate to produce well-fermented rambutan seeds that could be further processed into a cocoa powder-like product by roasting the fermented fruits in a manner similar to that of cocoa bean roasting.

Matched MeSH terms: Fermentation
Fulltext Metabolite profiling of endophytic Streptomyces spp. and its antiplasmodial potential

Ahmad SJ, Mohamad Zin N, Mazlan NW, Baharum SN, Baba MS, Lau YL

PeerJ, 2021;9:e10816.
PMID: 33777509 DOI: 10.7717/peerj.10816

Background: Antiplasmodial drug discovery is significant especially from natural sources such as plant bacteria. This research aimed to determine antiplasmodial metabolites of Streptomyces spp. against Plasmodium falciparum 3D7 by using a metabolomics approach.
Methods: Streptomyces strains' growth curves, namely SUK 12 and SUK 48, were measured and P. falciparum 3D7 IC50 values were calculated. Metabolomics analysis was conducted on both strains' mid-exponential and stationary phase extracts.
Results: The most successful antiplasmodial activity of SUK 12 and SUK 48 extracts shown to be at the stationary phase with IC50 values of 0.8168 ng/mL and 0.1963 ng/mL, respectively. In contrast, the IC50 value of chloroquine diphosphate (CQ) for antiplasmodial activity was 0.2812 ng/mL. The univariate analysis revealed that 854 metabolites and 14, 44 and three metabolites showed significant differences in terms of strain, fermentation phase, and their interactions. Orthogonal partial least square-discriminant analysis and S-loading plot putatively identified pavettine, aurantioclavine, and 4-butyldiphenylmethane as significant outliers from the stationary phase of SUK 48. For potential isolation, metabolomics approach may be used as a preliminary approach to rapidly track and identify the presence of antimalarial metabolites before any isolation and purification can be done.

Matched MeSH terms: Fermentation
Fulltext Enhancing food waste biodegradation rate in a food waste biodigester with the synergistic action of hydrolase-producing Bacillus paralicheniformis GRA2 and Bacillus velezensis TAP5 co-culture inoculation

Roslan MAM, Jefri NQUA, Ramlee N, Rahman NAA, Chong NHH, Bunawan H, et al.

Saudi J Biol Sci, 2021 May;28(5):3001-3012.
PMID: 34012331 DOI: 10.1016/j.sjbs.2021.02.041

Food waste (FW) minimization at the source by using food waste biodigester (FWBs) has a vast potential to lower down the impact of increasing organic fraction in municipal solid waste generation. To this end, this research sought to check the performance of locally isolated hydrolase-producing bacteria (HPB) to improve food waste biodegradation rate. Two under-explored HPB identified as Bacillus paralicheniformis GRA2 and Bacillus velezensis TAP5 were able to produce maximum amylase, cellulase, protease and lipase activities, and demonstrated a significant hydrolase synergy in co-culture fermentation. In vitro biodegradation analysis of both autoclaved and non-autoclaved FW revealed that the HPB inoculation was effective to degrade total solids (>62%), protein (>19%), total fat (>51), total sugar (>86%), reducing sugar (>38%) and starch (>50%) after 8-day incubation. All co-culture treatments were recorded superior to the respective monocultures and the uninoculated control. The results of FW biodegradation using batch-biodigester trial indicated that the 1500 mL and 1000 mL inoculum size of HPB inoculant reached a plateau on the 4th day, with gross biodegradation percentage (GBP) of >85% as compared to control (66.4%). The 1000 mL inoculum was sufficient to achieve the maximum GBP (>90%) of FW after an 8-day biodigestion in a FWB.

Matched MeSH terms: Fermentation

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